Question 1

Explain the different factors that influence the quality and yield of khoa. Describe the continuous methods of khoa manufacture, evaluating the merits and demerits of each method.

Accepted Answer

Khoa, a heat-desiccated milk product, has its quality and yield significantly influenced by various factors related to raw milk properties and manufacturing practices. Understanding these is crucial for producing a consistent and high-quality product.

### Factors Influencing Quality and Yield of Khoa

**1. Raw Milk Quality:**

**Fat Content:** This is perhaps the most critical factor. Higher fat content in milk directly correlates with higher khoa yield and improved quality attributes like rich

Question 2

Describe the major factors affecting the quality of paneer and explain the practical methods that can be adopted to extend the shelf-life of paneer.

Accepted Answer

The quality of paneer, a popular Indian dairy product, is influenced by a multitude of factors across its entire production chain, from raw material to storage. Understanding and controlling these factors are crucial for producing a desirable product with extended shelf-life. Simultaneously, adopting practical methods for preservation is essential to maintain its freshness, sensory attributes, and safety over a longer period.

### Major Factors Affecting the Quality of Paneer

**1. Raw Milk Qual

Question 3

Explain the step-by-step method of manufacturing Sweetened Condensed Milk (SCM), highlighting the purpose of each stage in the process.

Accepted Answer

Sweetened Condensed Milk (SCM) is a concentrated dairy product where the preservation relies on a high sugar content, which reduces water activity, coupled with thermal processing and removal of water. The manufacturing process is a carefully controlled sequence of steps, each designed to achieve specific product characteristics, ensuring stability, safety, and desired sensory attributes.

**1. Reception and Inspection of Raw Milk**

The process begins with the careful reception and inspection

Question 4

Describe the various steps involved in spray drying of milk. Explain the purpose of condensing and homogenization of milk during the manufacture of dried milk.

Accepted Answer

Spray drying is a widely used industrial process for converting liquid milk into a stable, dry powder. This method significantly extends the shelf life of milk, reduces its weight and volume, and facilitates easier storage and transportation. The entire process involves a series of carefully controlled steps, each contributing to the final quality of the dried milk.

The journey of milk to powder begins with **milk reception and pre-treatment**. Raw milk, upon arrival at the processing plant, un

Question 5

Identify the important quality attributes of dried milk and describe the common storage defects along with suitable preventive measures to control them.

Accepted Answer

Dried milk, an essential dairy product, undergoes a drying process to remove most of its water content, significantly extending its shelf life. Maintaining its quality attributes is crucial for consumer acceptance and functionality in various applications. These attributes encompass physical, chemical, microbiological, and sensory characteristics that define the product's overall quality.

Key physical quality attributes include solubility, wettability, dispersibility, bulk density, particle siz

BPVI-015 Solved Assignment — January 2026 / July 2026

DAIRY PRODUCTS - II | IGNOU Diploma Programme in Dairy Technology (DDT)

BPVI-015—January 2026 / July 2026

DAIRY PRODUCTS - II

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BPVI-015 Assignment Questions — January 2026

Q1. Explain the different factors that influence the quality and yield of khoa. Describe the continuous methods of khoa manufacture, evaluating the merits and demerits of each method.

Q2. Describe the major factors affecting the quality of paneer and explain the practical methods that can be adopted to extend the shelf-life of paneer.

Q3. Explain the step-by-step method of manufacturing Sweetened Condensed Milk (SCM), highlighting the purpose of each stage in the process.

Q4. Describe the various steps involved in spray drying of milk. Explain the purpose of condensing and homogenization of milk during the manufacture of dried milk.

Q5. Identify the important quality attributes of dried milk and describe the common storage defects along with suitable preventive measures to control them.

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